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Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Treacle pudding with vanilla custard


Don't feel like making custard? Just serve this English comfort classic with thickened cream or ice-cream instead. Or, for something different, drench it with milk for flavours reminiscent of Latin America's tres leches, or three-milks cake.

You'll need

120 gm (⅓ cup) treacle, plus extra warmed, to serve 120 gm softened butter, plus extra for greasing 120 gm caster sugar 230 gm self-raising flour 1½ tsp baking powder 3 eggs, lightly beaten 160 ml (2/3 cup) milk   Vanilla custard 1 vanilla bean, split, seeds scraped 600 ml pouring cream 300 ml milk

Method

  • 01
  • Preheat oven to 150C. Pour treacle into a buttered 1.2-litre ceramic heatproof bowl or dish, or a pudding mould and set aside. Beat butter and sugar in an electric mixer until pale and creamy (2-4 minutes). Sieve flour and baking powder over butter, then add egg and milk alternately, a little at a time, and beat until smooth. Transfer to prepared dish, smooth top and cover directly with a round of baking paper. Cover with foil, secure with kitchen string to prevent water seeping in and place in a large roasting pan.Add enough boiling water to come halfway up the sides of the dish and bake until puffed and golden, or a skewer inserted withdraws with moist crumbs only (about 1¾ hours; add more water if necessary).
  • 02
  • Meanwhile, for vanilla custard, place vanilla bean and seeds, cream and milk in a saucepan over medium heat and bring just to the boil. At the same time, whisk egg yolks and sugar in a bowl until very thick and pale. Carefully pour hot cream mixture over egg mixture, stirring continuously, then transfer to a clean pan. Cook, stirring continuously, over low-medium heat until mixture thickly coats the spoon (10-12 minutes). Strain into a bowl placed over ice and cool completely or serve the custard warm.
  • 03
  • Turn hot pudding out onto a plate, drizzle with extra treacle and serve with custard

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Jun 2016

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